Should i chill absinthe

All distilled spirits age very well, but few improve over time like real absinthe. Flavours and aromas merge and combine as they integrate into a sophisticated bouquet through years of aging. The colour might change too, especially in absinthes that had a green or yellow hue in the first place. Like with fine wine, you might be inclined to more intense fresher aromas from young absinthe, or you might enjoy a more balanced complex bouquet from aged ones. Enjoy your absinthe bottles anyway you want and taste them as they evolve through every step of their long life.

Spirits that benefit from oak aging like rum, brandy, and whiskey are often raw and depend on the colours, texture, and aromas from oak to stabilize and gain character. Real Absinthe, like other herb-scented spirits including gin or Chartreuse, take their personality from the herbs used to flavour them, often secret and complex recipes passed on from generation to generation.

In a category on its own, absinthe needs no oak to offer an extraordinary experience. Avoid direct sunlight that can damage the aromatic compounds in absinthe and store it upright to prevent the cork from weakening. This applies to all spirits, but particularly to those flavoured with all-natural plant-based flavourings. Consider that brown and green bottles are better at blocking UV rays than crystal clear bottles.

Fountains for absinthe are also social enhancers, since inviting people over to spend time around a fountain and experience the ritualistic pouring is a great way to introduce them to the green fairy absinthe.

Absinthe is very stable for its high alcohol levels and refined production method, so an opened bottle will not only keep for years in the right environment; it will continue to age and develop. Oxygen is your friend; it helps the aromas in absinthe to shine through, but it can also hinder the spirit with time, so keep your opened bottles corked. Half-empty bottles are more prone to oxidation, but you can transfer your spirit into a smaller container to have less exposure to air.

Oxygenating is not always necessary, though; using a traditional absinthe fountain helps open the spirit, and all the aromas and secrets in absinthe show up as intended with a little patience. Absinthe is an extraordinary spirit; it encourages you to continue learning and invites you to immerse yourself it the culture and folklore behind its enticing history.

If you have any other questions about absinthe, let us know or comment below. Share this useful guide with your friends and family and share your passion for the green fairy. Look no further if you want to buy absinthe, especially if you want to buy real absinthe with thujone. Absinthe Original is the most reliable source for real absinthe, absinthe fountains, absinthe glasses, absinthe spoons and more. If you have ever tasted straight absinthe , you will certainly remember the experience.

The anise-flavored liquor has a distinct bitterness that is punctuated by its high proof between 45 percent and 74 percent ABV, 90 to proof. On its own, absinthe is not an easy liquor to get down.

It needs to be tamed, and that's where the absinthe ritual and drip come in. The traditional preparation was popularized in France. It's a simple technique that involves absinthe, sugar, and ice-cold water.

The sugar quells the bitterness, and the water dilutes the liquor; the combination makes absinthe far more palatable. Once you get the hang of pouring it, you will be able to create the perfect louche the white cloudiness that occurs when water touches the absinthe. Absinthe glasses and spoons are specifically designed for drinking absinthe.

Each is available in various styles and, whether reproductions and original antique pieces, they tend to be elaborately decorated. Absinthe glasses are small pieces of stemware that hold 5 to 6 ounces. This is designed to be filled with absinthe and takes the guesswork out of how much to pour. The main part of the glass is larger and is meant to hold the water-absinthe mix. Any short, stemmed glass is a good alternative.

Absinthe spoons are flat, so they can easily rest on the glass rim. A sugar cube is placed on the spoon and acts as a filter for the water. The spoon is pierced with holes or has fancy cuts in the metal that allows the sugar and water to drip through. If you do not have an absinthe spoon, a large fork will work. An absinthe dripper brouille-absinthe in French is an alternative to the spoon. It's a bit like a broad funnel that holds sugar and ice or either, according to your taste through which water is poured.

This setup offers more precision in developing the louche. In the more traditional sense, the water is poured drop by drop. Absinthe fountains were designed for this purpose and can still be found in some bars that proudly promote the absinthe ritual. To replicate this, fit a speed pourer or clean olive oil dripper on a bottle of water. This method is called a "ritual" because it is designed to be done slowly and deliberately.

It allows the drinker to enjoy the entire experience—including the visual transformation—rather than just the drink itself. Pour about 1 ounce of absinthe into an absinthe glass. Lay an absinthe spoon across the top of the glass rim and place a sugar cube on the spoon. Slowly pour ice-cold, distilled water onto the sugar, just enough to saturate it. Absinthe is an aperitif which should always be enjoyed chilled, in contrast to quiquinas, wine based aperitifs equally fashionable at the period, which were drunk at room temperature.

To start with water was poured using a plain carafe, before branding really took off the s and then they were marked with the various company names. Some cleverly designed carafes had a curved punt in the bottom. The outside had a whitish coating, which gave the water a magnifying effect. These are commonly called Magnifying-glass Carafes. Unbranded carafes with a beak were specially designed for absinthe. The narrow neck allows a good grip while the small beak pours only a trickle of water.

At the end of the 19th century specially designed absinthe water jugs began to appear. These were made of glazed stoneware to keep the water cool, and the top was often made in the shape of an animal head, the little hole in the spout allowing a fine flow of water onto the sugar. Some of these jugs are deliberately zoomorphic, as these by Delizy and Doisteau in the shape of a dog. Stoneware jugs from Betschdorf in Alsace. Variations of this jug were published in the Dictionary of Absinthe Brands, volume 3,